101 Quick Recipes for Fun Picnics

Discussion in 'Et Cetera, Et Cetera' started by Principessa, Jul 2, 2008.

  1. Principessa

    Gold Member

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    By MARK BITTMAN


    THERE is something both innocent and exciting about a picnic, even if you are only packing a few things at the last minute and heading down the street to the park. It may be nothing fancier than bologna or tuna salad on white bread, but you’re still likely to have a good time, which is probably why many of us remain devoted to the same picnic foods we’ve eaten all our lives.

    But at some point, you may get the urge to vary the menu a bit. With that in mind, I’d like to make a few — or, actually, 101 — suggestions, ranging from snacks to dessert. With a little shopping, a little effort, and 20 minutes or less for assembly, you can create the kind of carry-out food that will put the local prepared food shops to shame while saving you a small fortune. No matter how faithful you are to your old favorites, I’ll bet you will find something intriguing here.

    1 BEET SALAD Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.

    2 PESTO CHICKEN ROLLS Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias

    3 CURRIED EGG SALAD Make egg salad with hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple

    4 TOMATOES AND PEACHES Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped cilantro or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.

    5 ROAST BEEF AND BLUE Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! lettuce and tomato on the side. Potato chips are mandatory.

    6 CORNFLAKE CHICKEN BITES Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk, then dredge in seasoned crushed corn flake crumbs, cornmeal or panko. Pan-fry in oil, drain, cool and eat cold with celery sticks, with ranch or blue cheese dressing for dipping.

    7 GRAPES AND CHEESE Mix feta cubes and green grapes (or grape tomatoes or pieces of watermelon). Add mint, salt, pepper and olive oil. A tiny bit of chopped fresh chili is good, too.

    8 COLD PEANUT NOODLESCook Chinese egg noodles or regular spaghetti. Drain and rinse. Toss with sesame oil, peanut butter (or tahini), sugar, soy sauce, ginger, vinegar, black pepper (lots) and chili oil (optional). Pack shredded seeded cucumber, cooked shrimp and chopped scallions separately.

    9-19: Raw Vegetables

    20-30: Cooked Vegetables

    31-42: Bean, Rice and Grain Salads

    43-54: Potato Salads and Egg Salads

    55-60: Fruit

    61-70: Seafood

    71-80: Meat and Poultry

    81-90: Sandwiches

    91-94: Cold Noodles

    95-101: Desserts
     
    #1 Principessa, Jul 2, 2008
    Last edited: Jul 2, 2008
  2. D_Thoraxis_Biggulp

    D_Thoraxis_Biggulp New Member

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    #2 sounds really tasty. I'll have to try that sometime.
     
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